Dolmades Greek Stuffed Grape Leaves Recipe

Name: Dolmades Greek Stuffed Grape Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces grape leaves; 4 cups onions, finely chopped; 2 cups scallions, finely chopped; 2 large lemons; 1 cup parsley, finely chopped; 1 tablespoon salt; 1 teaspoon pepper; 2 cups uncooked rice (usually white but you can use what you like); 1 cup extra virgin olive oil; 1 tablespoon pure olive oil; 1 lb hamburger or 1 lb lamb, must be very finely chopped; 5 cups water

Servings: persons

16 ounces grape leaves
4 cups onions, finely chopped
2 cups scallions, finely chopped
2 large lemons
1 cup parsley, finely chopped
1 tablespoon salt
1 teaspoon pepper
2 cups uncooked rice (usually white but you can use what you like)
1 cup extra virgin olive oil
1 tablespoon pure olive oil
1 lb hamburger or 1 lb lamb, must be very finely chopped
5 cups water

1
Remove grape leaves from jar carefully.
2
Rinse the leaves under cold water trying to preserve each leaf.
3
Open leaves and place in colander let leaves drain but do not let dry out.
4
Par-Cook rice in water for about 1/2 the normal cook time and rice is still firm.
5
In pan cook meat, onions with 1Tbsp pure olive oil until completely cooked.
6
Discard any juice or extra oil from cooked meat.
7
In bowl mix cooked rice, meat onions and scallions.
8
Mix in juice of one lemon.
9
Salt and pepper mixture to taste.
10
Assembly - one leaf at a time.
11
Lay a leaf with shiny side down on to work surface.
12
Scoop a rounded and packed tsp of the mixture and place it on the leaf where the veins join to become a stem.
13
If there is a stem just pinch it off and discard it.
14
Fold the sides of the leaf in towards the middle.
15
Roll the leaf up towards its point and keep tucking in the sides as you roll.
16
You want a firm package.
17
Use olive oil to grease the bottom and sides of a large sauce pan.
18
Place the stuffed and folded leaves carefully on the bottom of the pan with seams facing downwards,.
19
Once the bottom of the pan is covered proceed to fill the next layer with more stuffed leaves until you run out of leaves.
20
Pour juice from one large lemon over layered stuffed leaves
21
Boil 5 cups of water
22
Pour water over layered stuffed leaves in sauce pan.
23
Place a heavy dish on top of the stacks of layered leaves, so that they are being pressed down.
24
Bring to boil.
25
Lower flame and simmer, covered with heavy dish pressing down on layers for 45 minutes.
26
Remove from heat and let cool for 1 hour.

1433

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces grape leaves, 4 cups onions, finely chopped, 2 cups scallions, finely chopped, 2 large lemons, and more.

Yes, Dolmades Greek Stuffed Grape Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dolmades Greek Stuffed Grape Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions